I. Introduction

Dezhou Braised Chicken, also known as Dezhou spiced boneless braised chicken, is one of the famous Dezhou three treasures (braised chicken, watermelon, jujube). Dezhou braised chicken is a traditional famous dish in Shandong, China, and a classic of Shandong cuisine. Dezhou braised chicken is a national intangible cultural heritage. [1] As early as the Qianlong period of the Qing Dynasty, Dezhou braised chicken was sent to the palace as a tribute from Shandong for the emperor and the royal family to enjoy. Dezhou braised chicken is famous throughout the country and exported overseas, known as "the first chicken in the world".

II.The Historical Origin

At the end of the Yuan Dynasty and the beginning of the Ming Dynasty, Dezhou became the imperial road for Kyoto to reach nine provinces. The economy began to boom, and roast chicken appeared on the market. The old man who carries a basket and sells roast chicken often appears near the canal pier, water and drought post station and the city government. This kind of roasted chicken is a kind of roasted chicken that has been artificially carefully made and has a good taste: its shape is lying on its side, its color is red and its taste is fragrant, and its meat is tender and delicious. With the development of economy, Dezhou City entered its heyday and has become one of the thirty-three major cities in China.

III. Dezhou Braised Chicken Production Skills

(1) Select raw materials

It is better to choose about 1 kg of local cockerels or hens that have not laid eggs.

(2) Slaughter ham hair

Slaughter the neck of the chicken and let it bleed, soak it in hot water at 60℃ to remove the hair, and clean it. in

(3) Immersion modeling

Put the naked chicken in cold water, forming the shape of the mandarin duck splashing, control the water.

(4) Color and dry

Put the sugar into the pot, add 50 grams of water, stir-fry to a jujube red on medium heat, then add 300 grams of water to boil until melted, leave the heat to cool, that is, sugar color. Then spread sugar color evenly over the chicken and let dry.

(5) Fried

Place a wok over high heat, pour in vegetable oil and cook until 70% hot. Fry the colored chicken for 2 minutes until golden brown and shimmered. Remove and drain.

(6) Cook in soup

Put the fried chicken in the boiling pot layer by layer, put the spice bag, add the soup, ginger, salt and soy sauce, add water to cover the chicken body, press the iron grate and stones to prevent the chicken body from floating in the soup.

(7) Finished products

When out of the pot, first remove the stones and iron grating, one hand iron hook hook chicken neck, the other hand bamboo strainer, with the buoyancy of the soup will fish out the chicken, and strive to maintain the integrity of the chicken body.